The wine combines two picks from the Onkaparinga Rocks vineyard with three from dry-grown Blewitt Springs sites. Whole-bunch inclusion ranged from 0–60%, averaging 18%, and all twelve ferments were wild, hand-plunged or gently pumped over, with skin contact from 4–25 weeks. After pressing, the wine matured seven months in a mix of French oak and concrete vessels.

An exercise in slender power, the wine shows cool-climate McLaren Vale Shiraz character with blue and red fruits, layers of coal dust and earth, and subtle oak creaminess. The palate is deep yet bright, nervy, and fleshy, supported by a fine mineral tannin line that carries length and structure.